Caramelized Onion and Cornbread Stuffing
"This recipes comes from the Food Network courtesy of Tyler Florence. I made this for Thanksgiving this year. The amount of chicken stock was listed as 1/4 cup, this was cooked in a small pan in the oven and I found that I needed additional for the stuffing to be as moist as we liked."
photo by 2Bleu
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 29.58 ml butter
- 2 onions, chopped
- 6 large corn muffins, cubed
- 29.57-59.14 ml fresh sage leaf, chopped
- 1 egg
- 59.14 ml heavy cream
- 59.14-118.29 ml chicken stock, divided
- salt & freshly ground black pepper, to taste
directions
- Melt the butter over medium heat, add onions and cook until soft and caramelized, stirring frequently, approximately 10 to 15 minutes; stir in the fresh sage.
- Pour mixture into a large mixing bowl, add in the cornbread and season well with salt and pepper; toss gently until well combined.
- In a small bowl, whisk together the egg, cream and 1/4 cup of chicken stock, pour over the cornbread mixture, stir gently.
- If cooking in the turkey, stuff and proceed as per your recipe for roasted turkey.
- If cooking outside the bird, spoon the mixture into a 2 quart casserole dish, pour the additional stock over all and place in oven the last 30 minutes that turkey is baking.
- Bake until hot and crusty on top.
Questions & Replies
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Reviews
-
I've used this recipe for 3 years now and I absolutely love it, as do all who taste it. I do add extraliquid with a little extra stock and a little extra cream. -
I made this last year, and it did turn out a little dry, but with a little more moisture added such as the Smoked Turkey Gravy!! or any of the turkey gravys Tyler Florence makes...OMG! I love this dressing! -
Mine turned out dry and I used less cornbread than suggested. I used savory and poultry seasoning in place of the fresh sage. Won't make again. -
This is my first time making 'dressing' as I usually make stuffing. But my MIL has inspired me to enjoy dressing as hers is wonderful. And now I have my own too thanks to you, Paula! This is a wonderful dressing, and simple to put together! It's very moist, creamy, and sweet. I did add a bit more heavy cream rather than stock for creaminess. Next time I will add some celery to the mix... And there will definitely be a next time! Thanks so much for sharing this recipe. :)
Tweaks
-
Mine turned out dry and I used less cornbread than suggested. I used savory and poultry seasoning in place of the fresh sage. Won't make again.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
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